World Recipes

Brazil's national dish: a rich black bean stew loaded with smoked and cured pork cuts, served with rice, farofa, and orange slices.

Roman pasta with guanciale, tomato, pecorino, and black pepper.

Puerto Rico's signature rice with pigeon peas, sofrito, and pork, cooked in a caldero for a crispy pegao bottom.

Grilled pork patties and belly served with noodles and herbs in dipping broth — Hanoi's lunch.

Charcoal-grilled pork patties and belly served with rice vermicelli, fresh herbs, and a tangy dipping broth.

Pork shoulder confited in its own lard until fall-apart tender, then crisped for contrasting textures.

Yucatecan pulled pork marinated in achiote and sour orange, wrapped in banana leaves and slow-roasted.

Black bean stew with multiple pork cuts — Brazil's national dish.

Braised-then-fried pork shoulder with a citrus and scotch bonnet marinade, Haiti's most beloved dish.

Fermented kimchi stew with pork — the older the kimchi, the better.

A bubbling, fiery stew of well-fermented kimchi, pork belly, and tofu in an intensely savory broth.

Pork shoulder marinated in garlic mojo criollo and slow-roasted until falling apart with crispy skin.

Mashed fried green plantains with garlic and chicharrón — Puerto Rico's beloved side.

Fried green plantains mashed with garlic, olive oil, and chicharron, formed into a dome and served with broth.

Ground meat stir-fried with holy basil, chilies, and garlic in a savory fish-sauce-and-oyster-sauce combo, served with a fried egg over rice.

Pork shoulder studded with garlic and adobo, marinated overnight and slow-roasted until the skin crackles.

Slow-roasted pork belly wrapped around loin with herbs and garlic.

Hearty hominy soup in rich red chili broth with pork.

Hearty hominy soup in a rich red chile broth with shredded pork, served with a platter of fresh garnishes.

Slow-smoked pork shoulder shredded and sauced — American BBQ at its best.

Pork shoulder smoked until fall-apart tender, pulled and dressed with vinegar-based sauce.

Thick handmade corn masa cakes stuffed with cheese, beans, or chicharron, griddled and served with curtido.

A tangy, savory pork soup soured with tamarind (or green mango), loaded with vegetables like kangkong and radish.

Chopped grilled pig face and ears sizzling on a hot plate with calamansi, chili, onions, and a raw egg stirred in — bold and crunchy.

Spare ribs trimmed St. Louis-style, dry-rubbed and smoked until tender with a caramelized bark.

Masa dough filled with meat and salsa, steamed in corn husks.

Roman pasta sauce of guanciale, tomato, Pecorino Romano, and chili flake, tossed with bucatini.

Cajun pork and rice sausage links seasoned with green onions, parsley, and cayenne.

Silky potato soup with razor-thin shredded collard greens and slices of chourico sausage.

Pork belly and hard-boiled eggs braised in a dark coconut water caramel sauce with fish sauce and pepper.

Marinated pork and clams cooked together with fried potatoes, cilantro, and white wine from the Alentejo region.

Collard greens slow-simmered with smoked ham hock in pot liquor until silky and deeply savory.

Broken rice with grilled pork chop, egg meatloaf, and pickled vegetables.

Silky rice porridge slow-cooked until creamy — ultimate comfort food.

Asturian white bean stew with chorizo, morcilla, and pork belly.

Rich Asturian white bean stew with chorizo, morcilla (blood sausage), and smoked pork, slow-cooked until creamy.

Minced meat salad with lime, fish sauce, toasted rice powder, and herbs.

Minced pork seasoned with lime juice, fish sauce, toasted rice powder, chilies, and fresh herbs — eaten with raw vegetables.

Whole pig stuffed with rice, peas, and spices, roasted for 12+ hours until the skin is shattering crisp.

Hearty Andean stew of white corn, squash, beans, and pork, traditionally served on national holidays.

The 'ancestor' of carbonara — guanciale, pecorino, pepper, no egg or tomato.

Banana leaf-wrapped bundles of grated green banana and root vegetable masa filled with seasoned pork.

Savory custard tart with bacon, Gruyère, and cream in buttery crust.

Creamy red kidney beans simmered with andouille sausage, the holy trinity, and ham hock, served over rice.

Thick-sliced pork belly grilled at the table, wrapped in lettuce with ssamjang.

Thick slices of unmarinated pork belly grilled at the table, wrapped in lettuce with garlic, ssamjang, and kimchi.

Bavarian roasted pork knuckle with crackling-crisp skin, tender meat, served with sauerkraut and dumplings.

Rice cooked with ground pork, chicken livers, and the holy trinity, getting its 'dirty' color from the meat.

Cowboy beans — pintos with bacon, chorizo, tomato, and jalapeño.

Black-eyed peas and rice cooked with smoked pork, traditionally eaten on New Year's Day for good luck.

Battered pork in tangy sweet-sour sauce with pineapple and bell peppers.

Crispy battered pork pieces tossed in a tangy sauce of vinegar, ketchup, and pineapple with bell peppers.

Berlin's iconic sliced fried sausage topped with curried ketchup sauce and curry powder, served with fries.

Delicate clear soup with winter melon, dried shrimp, and pork.